As promised, I am posting another recipe from my sister’s African wedding reception. Disclaimer: this recipe is not authentic or African in any way. Deviled eggs are obviously known for being a kitschy American dish, but I gave them a slight African twist by adding a big dollop of Harissa to them. If you aren’t familiar, Harissa is a North African spice paste. I keep a tube of Harissa onhand at all times, and like to add it to marinades, tomato sauces, pizzas, etc. It has this spicy and smoky flavor that I just adore. (p.s. I’ve been told how to make my own Harissa, but I still haven’t tried it! I use this stuff, and think its great!).
If you didn’t know this about me already: I’m a bit obsessive about deviled eggs. I love them. I own not one – but two – deviled egg platters (vintage, of course). I think they are the perfect party food, and can be made in a variety of fun and interesting ways. You must put aside your visions of bland, retro, mayo-soaked deviled eggs, however. I want nothing to do with that version of deviled eggs. Rather, I strive to make a more modern and gourmet deviled egg. I’ve made various versions in the past: Deviled Eggs with Goat Cheese and Scallions, Herbed Deviled eggs with Cilantro and Parsley, Deviled Eggs with Lemon and Dill, etc.
So, you get the idea. I make a lot of deviled eggs. And I don’t ever use a recipe. I just add various ingredients until I think they taste good. But, I do understand that “just add things until it tastes good” doesn’t exactly translate to a food blog, so I will do my best to write up a real recipe for my newest deviled egg creation: The Harissa Deviled egg.
HARISSA DEVILED EGGS
Makes 24 deviled eggs
12 cage free eggs (*It is best if they are room temperature)
1 Tablespoon Harissa Paste
4-5 stems of flat leaf parsley, minced
1 small shallot, minced
2 Tablespoons Greek Yogurt (or Mayo will also work)
1 Tablespoon Dijon or Spicy Brown Mustard
1/2 Tsp smoked paprika
Salt & Pepper to taste
*Please note, these measurements are all estimates. Feel free to add more or less of anything you so desire!
Cook the eggs: Put all the eggs into a large pot. Cover with cold water, no more than one inch above the eggs. Put the pot on the stove and bring the water just to a boil. Remove from heat, and cover with a lid. Let the eggs sit in the hot water for 15-17 minutes. Then, rinse the eggs with cold water to stop the cooking process.
Once cooled, gently peel the eggs (and try to keep them as pretty as possible). Cut the eggs in half (lengthwise) and scoop out the cooked yolks into a small bowl. Set the cooked egg whites aside.
Mix the greek yogurt (or may), mustard, and harissa into the yolk mixture (start with half the amount called for, and add in more as needed). Use a fork to break apart the yolks, and stir until the mixture is creamy and fluffy. Stir in the shallots, 1/2 of the minced parsley, smoked paprika and salt and pepper. When you are pleased with the taste, scoop the mixture back into the egg whites. Garnish with green onions and a dash of smoked paprika.